RECIPE: Easy Roasted Chicken

If you have never tried roasting a chicken in the oven because you feared it was too difficult, push those feeling aside and embrace the easiest way to bake a chicken ever. This recipe for roasting a chicken is truly as simple as 1, 2, 3.

1 – Prepare the chicken

Cut a piece of celery, an onion, and some carrots into chunks. I use any sad looking produce or pieces that I stuck in the freezer because they were no longer useful for salads or snacking.

Spray your baking dish with non-stick cooking spray.

Remove any “goodies” from the inside cavity of the chicken. Rinse the chicken under cold water, inside and out. Pat dry. Place the chicken into the dish and tuck the wings under the bird.

2 – Season the chicken

Stuff the cavity of the chicken with your vegetables. Then, drizzle the chicken with olive oil. Spread the oil evenly all over the skin, using a basting brush.

Then, sprinkle the chicken with approximately the same amount of each seasoning: onion powder, salt, black pepper, paprika, and dried oregano.

3 – Bake the chicken

Cover the chicken with the lid or with aluminum foil. Bake in a 350 degree oven for 1 to 1 1/2 hour, depending on the size of the chicken. Using a digital in-oven probe thermometer is the easiest way to avoid overcooking your chicken. Set the thermometer to alert you when the internal part of the dark meat (thickest part of the thigh area) has reached 170 degrees.

Remove the lid and allow the skin to crisp for the last ten minutes or until the thermometer registers 180 degrees in the dark meat or 170 degrees in the white, breast meat.

Take the chicken from the oven and allow it to rest for ten minutes before carving.

RECIPE: Easy Roasted Chicken

Cut a piece of celery, an onion, and some carrots into chunks. Spray your baking dish with non-stick cooking spray. Remove the giblets and neck from the inside cavity of the chicken. Rinse the chicken under cold water, inside and out. Pat dry. Place the chicken into the dish and tuck the wings under the bird.

Stuff the cavity of the chicken with your vegetables. Then, drizzle the chicken with olive oil. Spread the oil evenly all over the skin, using a basting brush.

Cover the chicken with the lid or with aluminum foil. Bake for 1 to 1 1/2 hour, depending on the size of the chicken, until a digital in-oven probe thermometer implanted in the thickest part of the thigh area has reached 170 degrees. Remove the lid and allow the skin to crisp for the last ten minutes or until the thermometer registers 180 degrees in the dark meat or 170 degrees in the white, breast meat.

Take the chicken from the oven and allow it to rest for ten minutes before carving.

About Tabitha

Hi! I'm Tabitha! But I bet you expected someone named "Penny." Long story made short, Penny is the coupon binder I started when our family committed to living a frugal lifestyle in 2010. Yes, with four children in the house, we have to watch our budget, and I'm not always great at being a good steward. But, I'm hoping that by visiting me here at Meet Penny, you will learn from my mistakes as we strive to raise a family with sense on cents.